Thanks for watching! If you'd like to serve this with a dipping sauce, you can make the sauce from my agedashi tofu recipe (it's the same sauce used for tempura) ruclips.net/video/asK0R4xnZHY/видео.html.
Sir you really make cooking easy. It was really helpful. All my friends really loved it. Sir we have a request can you please make a video to make shrimp tempuras? Thank you Sir
Thanks for the suggestion! I've added it to my list, but I did this mushroom tempura recipe relatively recently so it will probably be a little while before I do a shrimp one. The process is very similar to making mushroom tempura though, you just need to cut some slits in the shrimp to keep it from curling.
This video is gorgeous! I have been meaning to make tempura since purchasing the new fryer. Seeing this is inspiring me! Tempura is my favorite thing to order in a Japanese restaurant. It just intimidates me because it's always so perfect. I'm going to give it a try; your instructions have demystified the process!
Thanks Kathy! The keys are to use fresh oil. maintaining the temperature of the oil, and minimizing gluten development in the batter. Also the shaking trick was a game changer for foods that tend to get batter clumped up in the folds and crevices.
Honestly I never knew you can use cake flour for tempura batter. I thought people usually recommend mixture of cornstarch and all-purpose flour. Thank you for the tips ☺️💯
Hi Guanguan, most instant tempura batter mixes contain some starch, but this is not how it's made in proper tempura restaurants. The reason for adding starch is that it significantly reduces the gluten content while making it easier to hydrate the powder. This reduces your chances of overmixing the batter. The tradeoff is that it changes the texture of the crust. If you're going to use starch, you'll want to use potato starch by the way.
I wish that we had different varieties of mushrooms where I'm from. We might get morels occasionally, but nowadays they cost so much that I can't justify it. I was able to find some enoki at the chinese market nearby though, so I'll give this a try with some of those and some portabellos. I used to work at a japanese restaurant and one of my favorite items in the tempura was kabocha. I can't find kabocha around me, so I'll try acorn squash and see if I can make that work.
Hi Edmond, I'm glad to hear you were able to find some enoki near you. For portobellos, I would recommend slicing the caps down to maybe 1/4-inch in thickness so you can burn off enough of their moisture when you fry them.
Great video chef. I have some amazing looking okra that I wasn’t sure which way I want to cook them but now you just gave me an idea to tempura them. Could you give us an actual recipe of the batter? Like how much water and flour? I have cake flour, AP, cork starch, tempura batter flour, all in my pantry. Which would yield the best result and the portion of flour & water please? Thanks so much
The recipe (with proportions) is in the description. You can also click through on the link in the description to get a much more detailed (and printable) recipe on my blog.
Looks delicious! Like someone below stated, no variety of mushrooms here where I live. If it ain’t button or portabella mushrooms we’re just out of luck. I could do online purchases of mushrooms but what with the mushroom cost and the shipping cost I’d need a much bigger bank account!
Hi Frank, that's a good question. My favorite oil at the moment is rice bran oil, but it tends to be a little expensive. You're not using crazy high temps here, so any neutral oil like canola will work.
Hi Troy, the traditional Japanese diet is healthy (lots of vegetables and fermented foods), but tempura is not a part of the traditional Japanese diet. It's still a nice treat to have occasionally though!
Thanks for another great video! I've made tempura before and the results were always meh. Each time, though, I whipped the batter smooth, so I'm definitely going to give your method a try. Hopefully that's why my efforts have been so disappointing.
Thanks Jay! Yes, "whipping" the batter will cause long chains of gluten to form in your batter which will make it tough and dense. Your batter also won't bloom properly in the oil if you've eliminated all of the lumps. The key here is to mix the batter as little as possible.
Hi Lisa, the high temperatures involved in frying breaks down oil and creates undesirable tastes over time. This is why the fried foods at cheap restaurants don't taste great. In a good Japanese tempura restaurant, they will switch the oil 2-3 times during your meal so the food is always fried in the freshest oil possible. That being said, oil isn't cheap, so you could filter and reuse the oil once or twice if you want.
Thanks for watching! If you'd like to serve this with a dipping sauce, you can make the sauce from my agedashi tofu recipe (it's the same sauce used for tempura) ruclips.net/video/asK0R4xnZHY/видео.html.
Sir you really make cooking easy. It was really helpful. All my friends really loved it. Sir we have a request can you please make a video to make shrimp tempuras? Thank you Sir
Thanks for the suggestion! I've added it to my list, but I did this mushroom tempura recipe relatively recently so it will probably be a little while before I do a shrimp one. The process is very similar to making mushroom tempura though, you just need to cut some slits in the shrimp to keep it from curling.
This video is gorgeous! I have been meaning to make tempura since purchasing the new fryer. Seeing this is inspiring me!
Tempura is my favorite thing to order in a Japanese restaurant. It just intimidates me because it's always so perfect. I'm going to give it a try; your instructions have demystified the process!
Thanks Kathy! The keys are to use fresh oil. maintaining the temperature of the oil, and minimizing gluten development in the batter. Also the shaking trick was a game changer for foods that tend to get batter clumped up in the folds and crevices.
I cooked oyster mushrooms last night and green beans tonight--so yummy and light.
Glad to hear you enjoyed it!
The production value and information quality of the video are amazing. Can't believe you don't have more views. Keep up the good work!
Thanks Ricardo, and welcome to the channel! I'm counting on you to spread the word😉
天ぷら上手ですね。
ありがとうございます！
Honestly I never knew you can use cake flour for tempura batter. I thought people usually recommend mixture of cornstarch and all-purpose flour. Thank you for the tips ☺️💯
Hi Guanguan, most instant tempura batter mixes contain some starch, but this is not how it's made in proper tempura restaurants. The reason for adding starch is that it significantly reduces the gluten content while making it easier to hydrate the powder. This reduces your chances of overmixing the batter. The tradeoff is that it changes the texture of the crust. If you're going to use starch, you'll want to use potato starch by the way.
No Recipes Oooo I’ll keep that in mind 😁👍🏻👍🏻
Hello my friend, nice recipe 🙏
Thanks Xiomara!
I wish that we had different varieties of mushrooms where I'm from. We might get morels occasionally, but nowadays they cost so much that I can't justify it. I was able to find some enoki at the chinese market nearby though, so I'll give this a try with some of those and some portabellos. I used to work at a japanese restaurant and one of my favorite items in the tempura was kabocha. I can't find kabocha around me, so I'll try acorn squash and see if I can make that work.
Hi Edmond, I'm glad to hear you were able to find some enoki near you. For portobellos, I would recommend slicing the caps down to maybe 1/4-inch in thickness so you can burn off enough of their moisture when you fry them.
I looks delicious I
I love tempura.
Thank you!
Great recipe again 😋
Thank you Michelle!
Awesome channel!
You got yourself a new subscriber :)
Thanks, and welcome to the channel!
Looks good!
Thank you!
Great video chef. I have some amazing looking okra that I wasn’t sure which way I want to cook them but now you just gave me an idea to tempura them. Could you give us an actual recipe of the batter? Like how much water and flour? I have cake flour, AP, cork starch, tempura batter flour, all in my pantry. Which would yield the best result and the portion of flour & water please? Thanks so much
The recipe (with proportions) is in the description. You can also click through on the link in the description to get a much more detailed (and printable) recipe on my blog.
No Recipes thank you so much chef
WOW^^
YUMMY YUMMY
Thanks!
Looks delicious! Like someone below stated, no variety of mushrooms here where I live. If it ain’t button or portabella mushrooms we’re just out of luck. I could do online purchases of mushrooms but what with the mushroom cost and the shipping cost I’d need a much bigger bank account!
Hi Charlie, you can make tempura with all sorts of vegetables. Some of my favorites are green beans, onions, sweet potato and butternut squash.
Marc, any recommendations on types of oil to use? Soy, Peanut, Canola?
Hi Frank, that's a good question. My favorite oil at the moment is rice bran oil, but it tends to be a little expensive. You're not using crazy high temps here, so any neutral oil like canola will work.
I really love Japanese food, no wonder why so many japanese people live a very long life, partly because of healthy diet.
Hi Troy, the traditional Japanese diet is healthy (lots of vegetables and fermented foods), but tempura is not a part of the traditional Japanese diet. It's still a nice treat to have occasionally though!
Thanks for another great video! I've made tempura before and the results were always meh. Each time, though, I whipped the batter smooth, so I'm definitely going to give your method a try. Hopefully that's why my efforts have been so disappointing.
Thanks Jay! Yes, "whipping" the batter will cause long chains of gluten to form in your batter which will make it tough and dense. Your batter also won't bloom properly in the oil if you've eliminated all of the lumps. The key here is to mix the batter as little as possible.
Any ideas on what to do with all the oil after cooking? Can it be saved?
Hi Lisa, the high temperatures involved in frying breaks down oil and creates undesirable tastes over time. This is why the fried foods at cheap restaurants don't taste great. In a good Japanese tempura restaurant, they will switch the oil 2-3 times during your meal so the food is always fried in the freshest oil possible. That being said, oil isn't cheap, so you could filter and reuse the oil once or twice if you want.
Yes it can be. And u also only have to use about two inch deep.
This recipe with some smoked salmon and/or ahi tuna on top!!! Maybe some octopus too? GMFU. the presentation!! Are you kidding me.
And sprinkle some seaweed chips to give it that Sea taste.
Great idea, but you might want to put the fish underneath so that the tempura doesn't get soggy.
Must you wash Emoji.and much room. Pls reply.
Hi Cathlyn, I don't understand your question, I think there was a typo.
#KewL!!!